Leftover roasties dip

Let’s get cooking!

• Step 1 of 3

  Infuse

  Add the milk, cream, thyme and garlic puree to a large saucepan and gently warm on a low heat.

  Cut the leftover roast potatoes into small pieces and add to the pan and gently heat for a further 5 minutes.

• Step 2 of 3

  Blend

  Use a food processer or stick blender to blend the mix. It should a similar gloopy texture to bread sauce. Add a little more milk if it’s too thick. Stir well and season to taste.

• Step 3 of 3

  Serve

  Pour into a serving dish, drizzle with the oil and sprinkle with thyme and pink peppercorns or cranberries.
  Serve warm with leftover roasted vegetable batons or chunky toasted bread, or as a cold dip with crudités.